Want to get dinner on the table in under 30 minutes? These taco salads are a weeknight staple at our house. While there are all sorts of variations, I have a recipe for you that can be ready in under 30 minutes and that the whole family will enjoy. Seasoned ground beef, black beans, and corn get cooked down together and top a bed of fresh salad ingredients that is healthy and delicious. This recipe for the best taco salad is sure to become one of your favorite weeknight dinners to make on even the busiest of nights.

What I love about this taco salad even more than the taste is that the prep is minimal and the cook time is quick. That means from start to finish dinner can be on the table in under half and hour. I like to use ground beef here, but feel free to sub ground turkey or even pork for this recipe and both will work just fine. It’s truly one of those salads that can be customizable based on what ingredients you have in your fridge and pantry.

About the ingredients:

• Ground Beef: I like to use a lean ground beef, but have also used ground turkey, pork, and venison.

• Black Beans: I use canned black beans that have been drained and rinsed and add them to the meat mixture. This bulks up the meat making it go further, plus the beans get a chance to get lots of flavor too.

• Corn: I love fresh corn on the cob for these salads, but feel free to use canned or frozen corn as well.

• The Seasoning: I prefer to make my own taco seasoning mix, but if you would rather use store bought, then feel free!

• The Salad: Crunchy romaine, cucumber, tomatoes, and red onion are my go-to for the veggies, but you can add any other veggies or varieties of lettuce you prefer or have on hand.

• Salsa: I use my favorite store bought salsa, so use whatever is your favorite too.

• Cheese: Cheese is optional, and I actually prefer mine without, but my husband loves Monterey Jack Cheese on his.

• Sour Cream: Another optional ingredient.

• Toppings: For toppings I like to use fresh cilantro, avocado, and fresh jalapeños. You can also use pickled jalapeños if you prefer.

• Ranch Dressing: This ingredient is optional, but I love the mix of ranch and salsa when you mix the salad. Again, use your favorite brand.

This recipe is so satisfying and is great reheated for leftovers as well. I can’t wait for you to give this recipe a try for yourself.

Ingredients:

• 1 Lb. Ground Beef (can sub turkey or pork)

• 1 15 oz. Can Black Beans, drained and rinsed

• 2 Fresh Ears of Corn, kernels removed

• 1/4 Cup Finely Diced or Grated Onion

• 2 Finely Minced Garlic Cloves

• 2 Tbsp. Chili Powder

• 1 Tbsp. Paprika

• 1 Tsp. Cumin

• 1/2 Tsp. Oregano

• 1/4 Tsp. Cayenne Pepper (optional)

• 1 Tsp. Salt

• 1/2 Tsp. Black Pepper

• 1/4 Cup Water

• 1 Tbsp. Avocado Oil

For the Salad-

• Finely Chopped Romaine Lettuce

• Finely Sliced Red Onion

• Sliced Grape Tomatoes

• Diced Cucumber

• Avocado

• Cilantro

• Thinly Sliced Jalapeños (can use pickled also)

• Monterey Jack Cheese (optional)

• Salsa

• Ranch Dressing (optional)

• Tortilla Chips (optional)

Directions:

• Heat a large skillet over medium heat and add oil along with ground beef and begin to brown.

• Add in onion and garlic at this time along with chili powder, paprika, cumin, oregano, salt, and pepper and stir to combine and continue to cook the beef until almost cooked through.

• Add in water to the skillet and stir to make a little sauce out of the spices and then add in black beans and corn.

• Continue to cook for another 1-2 minutes until all is heated through.

• While beef is cooking, add lettuce, onion, tomatoes, and cucumber to a bowl. Add the beef mixture to the salad and then top with cheese, cilantro, jalapeno, avocado, salsa, and ranch dressing.

• Serve with a few tortilla chips on the side if desired.

How delicious do these taco salads look? They are nourishing, delicious, and easy to whip up…what’s not to love? I hope you enjoy this recipe as much as my family does!